amylisai Recipe Reviews (Pg. 1) - Allrecipes.com (10957681)

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Nona's Famous Macaroni Salad

Reviewed: Jul. 2, 2013
I appreciate the inspiration from this dish to use radishes the way one would use red onion for some kick. I will likely make it again. This is a good dish, but the recipe as written is just the starting point. Here's what I did: used a 14oz box of whole wheat macaroni pasta, one bunch sliced radishes, 6 celery stalks, what little green onion I had in the house plus a couple garlic scapes I had (they're like green onions except garlicky), 5Tbl mayonnaise, a dash of white wine vinegar, and then plenty of salt, pepper, and Old Bay seasoning. It took me a while to keep adding spice, stir, taste, repeat. It's a simple dish, yet satisfying and I look forward to seeing how the flavors deepen the second day.
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Winter Vegetable Hash

Reviewed: May 21, 2013
Adding a poached egg over the top, and sprinkling on salt and pepper, are ideas straight from a restaurant that make this dish an even better meal.
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Curried Citrus Quinoa with Raisins and Toasted Almonds

Reviewed: Apr. 1, 2013
Agreed that not all the dressing is necessary-- just pour some on, taste, and add until you're satisfied. I had extra. I also agree that you do not need to wait for this dish to chill before eating it--it was great both warm and at room temperature. We also found that cumin works fine in place of the curry powder if you don't have curry. We thought it made only about three servings, so I would certainly double this if I had enough ingredients. It is a delicious curry-flavored dish, so if you don't like curry, you won't like this (reminds me of curried couscous salad).
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Caribbean Sweet Potato Salad

Reviewed: Mar. 31, 2013
I was pleasantly surprised when my husband and I made this for the first time. It was Passover and we needed something new to do with our sweet potatoes. Delicious, addictive potato salad, that lends itself easily to some adaptations. To make prep easier, we chopped up the sweet potatoes and then microwaved them (took less than ten minutes). Modifications we made: we used two sweet potatoes only, didn't have any cilantro, used only 2Tbl of olive oil (which was plenty), chopped celery instead of cucumber, and less red onion (eye-ball it to personal taste, we used about 1/4-1/3 cup). The crushed peanuts really added a lot, so don't skip them if possible. We will certainly make this again!
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Best Black Beans

Reviewed: Aug. 24, 2012
This dish was only ok, and I will not make it again but will make try other recipes. It worked well when used in a burrito with the Best Spanish Rice recipe from this site (which is very good), some bbq sauce, shredded lettuce, and more chopped cilantro. I tasted it before adding lime juice, and it was definitely helped by the lime juice. One cup of dried beans soaked over night, then cooked, created the right amount of beans for this recipe. I did brown my onions first and then added garlic and then beans like a reviewer suggested. I do agree that a longer simmer time is necessary--though in my case since I wasn't used canned bean liquid, it was more a longer cooking time (I did throw in a bit of water if it started to look dry). This is an easy and serviceable recipe, but I will keep looking for something really excellent that can stand on its own.
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Best Spanish Rice

Reviewed: Aug. 12, 2012
I don't need to try any more Spanish rice or Mexican rice recipes: this one is the winner. It was so delicious that I looked forward to eating the leftovers! Do use the 2 Tbl of oil, as part of that is necessary for when you add the rice. Also, use an entire small onion and go ahead and cook it until it starts to brown and caramelize. Make sure to use long-grain or basmati rice. We used vegetarian broth and everyone highly enjoyed this rice. It's great as a tasty side with your home-made Mexican dinner (if you have not yet tried the recipe "Authentic Enchiladas Verdes" on allrecipes.com yet, you MUST TRY IT!! We used Quorn chicken substitute) or you can put tasty beans over it or use it in a burrito. The recipe is easy and simple and still surprisingly good.
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Black Beans a la Olla

Reviewed: Aug. 12, 2012
This is really delicious, and fast & easy to make. It takes a little reminiscent of a good vegetarian chili. I didn't have the green onions or enough cilantro, but the rest of the flavors carry the dish. I would even consider adding more beans for a ratio of 1.5 beans to 1 tomato sauce. This dish works great on its own for lunch, or over rice, or on top of a cheese quesadilla for dinner. I will definitely keep this in my rotation, though I will continue to look for a recipe for delicious beans for burrito fillings/side dish with home-made Mexican. By the way, the "Best Spanish Rice" recipe on allrecipes.com is fantastic and goes great with these beans.
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Roasted Winter Squash Seeds

Reviewed: Aug. 7, 2012
So easy, so good. I roasted my spaghetti squash seeds for 15 minutes at 350 degrees on a pan below the pan which held the squash halves roasting. The seeds were delicious! I agree with the person who said they're like popcorn. Mmmm. After rinsing in a bowl I patted off the seeds on a kitchen towel, which helped pick up some of the stray squash innards. I will definitely make this again whenever I have fresh squash! (Update: made again with seeds from pie pumpkin, and the seeds bake for 15 min at 350 whether or not I have anything else in the oven.)
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Japanese Peanut Salad Dressing

Reviewed: Aug. 7, 2012
I have to keep editing my review and down-grading this. I've had this dressing on two large salads and so far there were only TWO bites that actually tasted good. Very frustrating, this recipe is just not what I was hoping for. Even when I first made it, it just seemed like it was lacking something. Here's what I did: 1/4 cup sesame oil, and 1/4 cup neutral oil (maybe cut in half to increase other flavor?), 1/4 cup chopped peanuts (mine were salted, so I omitted the extra salt), 1/4 cup toasted sesame seeds, 2 Tbl sugar, 1 Tbl peanut butter, 1/2 tsp black pepper. I'm tempted to try adding 1 tsp fresh crushed ginger as well. I think this would be great with the chopped green onions, but I didn't have any. Good for salad with ingredients such as edamame, carrot, spinach, chopped almonds, mandarin oranges, etc.
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Rise and Shine Pizza

Reviewed: Jul. 22, 2012
I thought this was good, but my husband said he didn't like it enough to have it again. We didn't have green onions, so we chopped up a green bell pepper instead, which still tasted great. Since we're vegetarian, we crumbled up three Morningstar Farms fakin bacon strips and used those on top our pizza. I really liked the combination of flavors of the egg, bacon, cheddar, pepper, and tomato. We'd never had egg on pizza before and this was a delicious and painless way to try it. The egg got cooked through yet was fluffy tasting.
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Easy Pizza Sauce I

Reviewed: Jun. 10, 2012
We used this recipe as a great jumping-off point to invent our own pizza sauce. We've been experimenting for a while and I think this finally helped us make the sauce we like best! We simply put the tomato paste into a bowl and then mixed in two tablespoons of olive oil. Add the two cloves garlic, and all the herbs, stir & enjoy. Definitely don't put in the water or the huge quantity of oil in the original, or you'll end up with running sauce that will ruin your pizza (we used to use watery tomato sauce and botched many a pizza).
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Whole Wheat Bread III

Reviewed: Jun. 16, 2011
This is Amy's new favorite: a piece of this toasted with butter tastes like Davenport Bakery whole wheat bread! We made it the first time with proofed active dry yeast. It makes a nice loaf in the bread machine that has the right density and size to cut for sandwiches.
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Pumpkin Muffins II

Reviewed: Dec. 16, 2010
I made the recipe exactly as is (except with canned pumpkin) and they were DELICIOUS! I down-scaled the recipe to 3/4 for the amount of pumpkin I had, but I got 16 muffins instead of 9 ;-) Add about 1 cup chopped pecans if you're making the full batch. I don't need to look any further for the perfect pumpkin muffin recipe!
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Good 100% Whole Wheat Bread

Reviewed: May 26, 2010
A good wheat bread that doesn't need buttermilk (we were out, my husband's favorite recipe on this site is the oatmeal wheat buttermilk bread). My husband didn't get to try any of this, so we'll have to make it again and adjust per his review. I used two cups wheat flour, one bread flour. Nice crust too.
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Raspberry Venison Skillet

Reviewed: Feb. 22, 2010
Very yummy. It turned out that we had less than a pound of venison, so the full amount of sauce was rather strong. It overpowered the meat flavor--vinegar is strong. So I would recommend that if you don't have enough meat, reduce the marinade. Great with rice and plain veggies.
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Strawberry Muffins

Reviewed: Feb. 8, 2010
I did what other reviewers suggested and added 1/2 tsp vanilla, 1/2 tsp cinnamon, and 1/4 cup brown sugar. I mostly-defrosted one 10oz bag of frozen organic strawberries and chopped them up. We were out of milk, so I used evaporated milk (worked just fine). I filled 12 normal muffin cups and 25 minutes baking time. The results make your house smell wonderful and the muffins are so delicious everyone ate a bunch (my husband had 5?).
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Spicy Tomato Soup

Reviewed: Jan. 29, 2010
Easy and fast to prepare, delicious results. I substituted a bit of minced ginger and crushed garlic since I didn't have the paste. I used home-canned crushed tomatoes, but if you prefer a smoother consistency you could run the soup through a blender. This was a delicious change of pace for tomato soup. Great Indian flavor, thanks for the recipe!
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Dark Rye Bread

Reviewed: Jan. 29, 2010
Excellent. This bread doesn't have a super strong rye flavor, it is a cross between whole wheat and rye flavor. This bread slices well for sandwiches, also tastes great toasted with butter & jam, or for cheese melts. It kept for several day and was also great fresh. Since it's vegan, next time I'll try adding the ingredients to the machine the night before and setting the timer. Thanks for the great recipe! Update Note: Setting the timer overnight totally worked, and we had delicious hot bread at breakfast. Using Red Star Active Dry Yeast also worked just fine as bread machine yeast.
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Crispy Vegetable Pakoras

Reviewed: Jan. 26, 2010
This was good, but I didn't think it was superb so I'm not going to make it again. My two dinner companions liked it much better than I did, however. I've never had pakoras, so I don't know if these are authentic or not. Double all the spices as other reviewers suggested. Also, chopping up the onions and veggies, mixing them in the batter, and then scooping them into the pan worked just fine. I used coconut oil and they cooked only 1-2 minutes each side. This is a good use for frozen veggies. I used broccoli, cauliflower, onion. I didn't have chickpea flour so I substituted regular flour.
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Venison Chili

Reviewed: Jan. 15, 2010
This is a unusual and delicious version of chili. We cooked ground venison, used 2/3rds the wine, and added several cups more black and kidney beans. Everything tasted great except the wine taste was way too strong for some members of our party, and the chili was very soupy despite extra time boiling to reduce liquid. So we'd try it again with maybe 1/3rd the wine, and overall reduce all the liquids for a less brothy chili. Thanks for the great recipe!
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